"We eat a lot of protein because we can and we love it. That's why we're very healthy and active.

"But if we want sustainability, and we all want that — the farmers, producers, butchers — need to go outside our little box, try all those different cuts of meat and not be afraid of them, because a lot of these different cuts … That's where all the flavour's from.

"And not to be afraid of what you're doing. Just have a practice and have a play and have some people over."